Crispy Pistachio Cranberry White Chocolate Shortbread
A quick and easy homemade shortbread recipe featuring buttery crunch, toasted pistachios, tart cranberries, and creamy white chocolate. Perfect for festive gatherings or a comforting treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 squares (about 8 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 1/2 cups (315g) all-purpose flour
- 1 cup (about 120g) finely chopped pistachios, toasted
- 1/2 cup (75g) dried cranberries
- 1 cup (175g) white chocolate chips or chunks
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Spread chopped pistachios on a baking sheet and toast for 5–7 minutes until fragrant, stirring halfway. Let cool completely.
- In a large bowl, beat softened unsalted butter and granulated sugar until pale and fluffy, about 3–4 minutes.
- Mix in vanilla extract and salt.
- In a separate bowl, whisk together all-purpose flour. Slowly add flour to the butter mixture, mixing on low speed or folding with a spatula until just combined. Dough will be crumbly but should hold together when pressed.
- Gently fold in cooled toasted pistachios, dried cranberries, and white chocolate chips. Do not overmix.
- Transfer dough to a parchment-lined baking sheet. Press and shape into a 9×9-inch square about 1/2 inch thick. Score into 16 squares without cutting all the way through.
- Bake at 325°F (163°C) for 25–30 minutes until edges are golden and center is set but not hard.
- Cool on baking sheet for 15 minutes, then transfer to a wire rack to cool completely. Break into squares along scored lines.
Notes
Use softened, cool butter for best creaming results. Toast pistachios to enhance flavor. Score dough before baking to prevent crumbling. Chill dough if too soft before shaping. Can substitute butter with coconut oil and use dairy-free white chocolate for a dairy-free version. Use gluten-free flour blend for gluten-free option.
Nutrition
- Serving Size: 2 squares
- Calories: 220
- Sugar: 12
- Fat: 14
- Carbohydrates: 22
- Protein: 3
Keywords: shortbread, pistachio, cranberry, white chocolate, cookies, homemade treats, easy dessert, holiday baking